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There’s something magical about chocolate crinkle cookies. Crisp, crackly tops give way to the most fudgy, brownie-like center. I make these every year (and plenty of times in between) because they disappear fast in our house!
If chocolate cookies are your thing, you have to try my chocolate chip espresso cookies and chocolate sable cookies!
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“I made the Chocolate Crinkle Cookies with my grandsons and they are fun to make and delicious too! They were searching for chocolate cookie recipes and thought these looked good. So glad they found it and we will be making them every year!”
— Denise
Fudgy Chocolate Crinkle Cookies Everyone Will Love
- Rich, chocolatey flavor just like my chocolate sable cookies and espresso cookies.
- Crisp, powdered sugar shell with a chewy, fudgy middle — the texture is everything.
- Like a brownie and a cookie had the sweetest little baby.
- Make the dough ahead and bake fresh so they’re warm when you serve them.
Chocolate Crinkle Cookie Ingredients
All-Purpose Flour: The backbone of any good cookie. It holds everything together and gives these chocolate crinkles their perfect shape.
Unsweetened Cocoa Powder: The star of the show. A good quality cocoa means deep, rich chocolate flavor in every bite.
Baking Powder: The little lift that keeps these cookies soft and puffy.
Espresso Powder: My secret weapon for making chocolate taste even more chocolatey. I use it here and in my espresso cookies for that extra depth of flavor.
Granulated Sugar: Sweetens things up and gives that thin, crisp layer on the outside.
Oil: Creates a super soft, fudgy interior and keeps the cookies moist. I usually go for vegetable or canola oil.
Eggs: They bind everything together and add moisture. Room temperature eggs mix in beautifully.
Vanilla Extract: A splash of pure vanilla makes the chocolate sing.
Powdered Sugar: The magic dust that creates those gorgeous crinkles as the cookies bake.
How to Make Chocolate Crinkle Cookies
- Preheat oven to 350°F and line a baking sheet with parchment.
- Whisk flour, cocoa, espresso powder, salt, and baking powder in a bowl.
- In a stand mixer, beat eggs, sugar, and oil.
- Add dry ingredients to wet and mix until combined.
- Chill dough for at least 2 hours (or overnight).
- Scoop 1-inch balls and roll in powdered sugar.
- Place on baking sheet and bake 9–10 minutes until puffed and crackly.
- Cool on the sheet for a few minutes, then transfer to a rack.
Cookie Tips & Variations
Chill the dough: It’s soft and sticky like brownie batter, so refrigerate for at least 2 hours (or overnight) to make it workable.
Scoop, then roll in sugar: Use a cookie scoop to drop dough straight into powdered sugar, then roll to shape. This keeps your hands cleaner and gives even coating.
Use quality cocoa: Good cocoa makes a big difference. Try Hershey’s, Ghirardelli, or Dutch-processed for rich flavor.
Pick the right oil:Vegetable oil works best for a neutral flavor and perfect texture, but you can also use coconut oil like I do in my butterless chocolate chip cookies for a subtle, delicious twist.
Don’t overbake: Start with the lower bake time and only add more if needed. The centers should stay fudgy.
Make them gluten-free: Swap all-purpose for a good gluten-free blend and quality cocoa powder. You may need a touch more flour for the right consistency.
Frequently Asked Questions
Absolutely. I freeze mine all the time so I can pull out a “freshly baked” treat whenever the craving hits. Place them in a single layer in an airtight container, or stack them with parchment between layers so they don’t stick. Thaw at room temperature, and if you like them warm, pop them in a 250°F oven for a few minutes. They taste just as fudgy as the day you made them.
Yes! Just two names for the same sweet, snowy magic. This is the same sugar I use for coating my snowball cookies in a dusting of snow!
They’re the best of both worlds — a thin, crackly shell on the outside with a soft, brownie-like center. If you love that combo, you should also try my chocolate sable cookies.
About a week in an airtight container at room temperature. I like to layer mine with parchment so the pretty crinkle tops stay picture-perfect.
Chilling the dough is key! These cookies are made with lots of eggs and less flour, so the tops set and crack while the centers stay fudgy.
Like the lovechild of a brownie and a cookie — just like my brookies recipe. They’re rich and chocolatey with crisp edges and a melt-in-your-mouth, fudgy center.
More cookie recipes
Make these, then try not to eat them all before leaving a comment below!
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Chocolate Crinkle Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp espresso powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 3 large eggs
- 1/2 cup oil , canola oil, vegetable oil
- 1 tsp vanilla extract
- 1/2 cup powder sugar
Instructions
- Preheat the oven to 350 degrees.
- In a bowl combine flour, cocoa powder, baking powder, espresso powder, and salt.
- With an electric mixer, beat the oil, vanilla, sugar, and eggs.
- Slowly mix in the flour, cocoa mixture into the beaten sugar mixture until combined.
- Cover the bowl and refrigerator for 2-4 hours until the dough firms up.
- Pour powdered sugar into a bowl and set off to the side.
- Using a cookie scooper, scoop 1" round balls.
- Roll the ball in the powdered sugar.
- Place the cookies 2" apart on a lined cookie sheet.
- Bake the cookies in batches for 9-10 minutes until the tops of the cookies have cracked. Add a few more minutes if they need.
- Let them cool and then move them to a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the Chocolate Crinkle Cookes with my grandsons and they are fun to make and delicious too! They were searching for chocolate cookie recipes and thought these looked good! So glad they found it and we will be making them every year!
My cookie dough is runny. Wonder if I added more flour to it.
Love for crinkle cookies is never ending! Love this!
The recipe doesn’t list Vanilla in the ingredients but does say to add it in step 3. How much should we use?
My kids are gonna LOVE these!! I am so excited to try this recipe!
My kids couldn’t stop eating these delicious cookies! So yummy!
Yum! We love any type of cookie especially if it’s chocolate. My daughter and husband will eat these up! Can’t wait to make these!